Learn how to make Traditional Czech Kolache with our step-by-step recipe featuring a pillowy yeast dough filled with sweet apricot or blueberry fruit preserves.
all-natural fruit preservesI used blueberry and apricot but any flavor will work
2 - 3tablespoonsmelted butterfor brushing tops
Instructions
In a small bowl (or bowl of a stand mixer), combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
Pour the warm milk, sugar, yeast mixture, and softened butter into the bowl of a stand mixer…..or a *large mixing bowl if you are doing this by hand.
Add 2 cups of flour and salt, and mix together, then add the beaten egg yolks and remaining flour. Mix until dough comes together.
*If mixing by hand, knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place dough in a greased bowl, cover it with a kitchen towel, and let dough rise in a warm place for 1-2 hours or until it doubles in size.
Punch down the risen dough and divide it into 24 dough balls. Roll each portion into a ball or oval shape, and place them on a baking sheet lined with parchment paper or silicone liner.
Dip your finger or thumb in cooled, melted butter and make a deep indentation in the center of each dough ball to form “wells”, and fill it with your choice of fruit preserves or cream cheese filling. Let sit for 15 minutes.
Preheat your oven to 350°F (175°C).
Bake in the preheated oven for 15-20 minutes or until the edges are golden brown. Remove from oven and brush edges with butter.
Allow the kolaches to cool in the baking pan, on a wire rack before serving.
Notes
The traditional fillings for Czech Kolaches are: prune, plum, poppy seed, cream cheese, pineapple, nut, cherry, blueberry, apricot, and apple. See post for cream cheese filling recipe.
Store leftover kolaches in an airtight container at room temperature for a day or two. For longer storage, refrigerate up to 5 days or freeze up to one month in a freezer-safe container.
If freezing unbaked kolaches, assemble them and freeze on a baking sheet, then transfer to a freezer bag once solid.
You can prepare the dough and fillings ahead of time and store separately in the refrigerator, then assemble and bake the next day for fresh kolache.